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Homemade Shrimp Egg Rolls

Crispy and savory, these Homemade Shrimp Egg Rolls are a delightful treat filled with juicy shrimp and fresh vegetables, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Chinese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shrimp Filling
  • 1 pound shrimp, peeled and deveined
  • 1 cup shredded cabbage
  • 1/2 cup grated carrots
  • 1/4 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 package egg roll wrappers
  • to taste vegetable oil for frying Used for frying the egg rolls

Method
 

Preparation
  1. Finely chop the shrimp in a medium bowl.
  2. Combine the chopped shrimp, shredded cabbage, grated carrots, chopped green onions, minced garlic, soy sauce, and sesame oil. Toss until well mixed.
Assembly
  1. Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
  2. Place a spoonful of the shrimp mixture on the wrapper, about 2 inches away from the pointed corner. Fold that corner over the filling, then fold in the sides and roll it up tightly, sealing the edges.
Frying
  1. Heat vegetable oil in a large skillet over medium-high heat, at around 350°F (175°C).
  2. Carefully place the egg rolls into the hot oil a few at a time, frying until golden brown and crispy, about 3-4 minutes on each side.
  3. Remove the egg rolls with a slotted spoon and place them on paper towels to drain excess oil.
Serving
  1. Serve egg rolls warm, paired with your favorite dipping sauce.

Notes

If you have leftovers, refrigerate in an airtight container for up to 3 days or freeze for up to one month. To reheat, bake at 350°F (175°C) for 10-15 minutes or reheat in a skillet with a little oil.